Pineapple Upside Down Bread Pudding

Thanks to Donna for this recipe she found online! Top Pineapple spotting Donna!

Pineapple Upside Down Bread Pudding

https://www.sweetrecipeas.com/2013/04/30/pineapple-upside-down-bread-pudding

Ingredients:

For the Bread Pudding: 1 can (20 oz) crushed pineapple, drained; 15-20 maraschino cherries (I made one with cherries and 3 others with dates); 2 cups heavy whipping cream (at least 40%); 1 cup brown sugar, packed; 2 eggs; 2 egg yolks; pinch of salt; 1 loaf brioche (I used regular bread)

Brown Sugar Sauce: 1 ½ cups packed brown sugar; ½ cup unsalted butter; 2/3 cup whipping cream

Instructions:

For the Bread Pudding: Preheat oven to 350°F. Butter 20cm x 20cm (8”x8”) pan. (I used 4 small 12cm springform pans)

Place a pineapple evenly at the bottom of the pan. Place cherries randomly on the bottom on top of the pineapple.

Tear brioche into pieces.

Mix the eggs, egg yolks, brown sugar and salt together in a bowl. Then whisk in the heavy cream.

Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard.

Bake in the centre rack about 30-35 minutes. Let cool for 2-3 minutes.

For the Brown Sugar Sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.

Add cream and bring to a simmer.

Simmer for about 5 minutes.

Pour over bread pudding. Mmmmmmmm, Anne